Directions
- 1Marinate the chicken with ginger paste, garlic paste, red chili powder, and salt. Keep it aside for 15 to 20 minutes.
- 2In a pan, heat some oil, then fry the marinated chicken pieces. Once done, place them into a bowl.
- 3In the same pan, add onions, oil, and a spoonful of butter. Once the onions are cooked, add tomatoes and cashew nuts.
- 4Add some water, garlic paste, salt, malt vinegar, sugar, garam masala powder, and chili powder. Evenly mix and let it simmer for 15-20 minutes.
- 5Churn the mixture into a fine puree using a hand blender.
- 6Strain the puree back into the same pan, ensuring minimal wastage.
- 7Add butter, cream, chicken, and kasoori meethi. Let it simmer for 5-7 minutes.
- 8Garnish with cream and kasoori methi.
Ingredients
- 300 gms Chicken breast boneless
- 1 tbsp Ginger garlic paste
- 1 tbsp Red chilli powder
- 1 Salt
- 1 Oil
- 500 gms roughly slit tomatoes
- 100 gms roughly cut onions
- 1 tbsp garlic paste
- 50 gms cashew
- 1 tsp kasoori methi
- 0.5 tsp garam masala
- 4 tbsp sugar
- 2 tbsp Kashmiri chilli powder
- 5 tbsp butter
- 3 tbsp cream
- 2 tbsp malt vinegar
- 1 Salt
Equipment
bowlknifepanhand blenderstrainer
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